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Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.","avatar":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"pop","roles":["contributor"]},{"site":"futureofyou","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["administrator"]},{"site":"education","roles":["author"]},{"site":"quest","roles":["editor"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Jenny Oh | KQED","description":"Audience Engagement Producer, Deep Look","ogImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennyoh"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"jeffcianci":{"type":"authors","id":"5580","meta":{"index":"authors_1591205172","id":"5580","found":true},"name":"Jeff Cianci","firstName":"Jeff","lastName":"Cianci","slug":"jeffcianci","email":"jcianci610@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"},"patrickwong":{"type":"authors","id":"11494","meta":{"index":"authors_1591205172","id":"11494","found":true},"name":"Patrick Wong","firstName":"Patrick","lastName":"Wong","slug":"patrickwong","email":"patrickkaiwong@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Patrick is a Seattle native who grew up in a very food-centric family. His father owns a restaurant supply company, his two older sisters are former owners of a successful restaurant in Seattle's International District, and Patrick thinks his mother and grandmother are the best cooks in the world.\r\n\r\nAs editor of a food travel magazine in college and eating his way through New York City and Europe, it for some reason took him a long time to realize he wanted to work professionally in food. After trying to make it in television news in the Bay Area, he realized he hated it and ran for the world of food. Since then, Patrick has been able to combine his journalism chops with his love of food, dining, and cooking into lead marketing roles at several Bay Area food start-ups. Currently, he is the Brand Director for Roli Roti and is the video producer for restaurant podcast, Menu Stories and co-founder of food-inspired streetwear line, Mother Sauce. Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.","avatar":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Patrick Wong | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/patrickwong"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_128077":{"type":"posts","id":"bayareabites_128077","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128077","score":null,"sort":[1527094090000]},"guestAuthors":[],"slug":"guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days","title":"Guide: 5 Bay Area Dishes to Indulge in for Your Cheat Days","publishDate":1527094090,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>For as health-and-fitness-minded as the Bay Area is, there are still plenty of ways to treat yourself to something that’s a bit decadent--because there’s nothing wrong with a cheat meal (or day) here and there.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is obviously a great place to eat, boasting an impressive \u003ca href=\"https://sf.eater.com/maps/san-francisco-bay-area-michelin-restaurants-stars-2018\">55 restaurants with Michelin star ratings\u003c/a>. The Bay Area is also a great place to workout, boasting an ever growing list of gyms and fostering an equally impressive repertoire of fitness trends. From national chains to boutique studios, to \u003ca href=\"https://www.crossfit.com/\">CrossFit\u003c/a> and \u003ca href=\"https://www.orangetheoryfitness.com/\">Orangetheory\u003c/a>, to even \u003ca href=\"https://goatyoga.net/\">goat yoga\u003c/a> classes--the Bay is a perfect place for enthusiastic eaters to also burn off everything they ingest so that they can do it all over again.\u003cbr>\n[contextly_sidebar id=\"jL3hsbZ0pu7uPvxo0bbNMPT5qXZsaWu2\"]\u003cbr>\nFor a city as fitness obsessed as the Bay Area, there's something about this place that also gives rise to nutrition trends. The clientele here have allowed cold-pressed juice shops, vegan eateries, and \u003ca href=\"https://thepaleodiet.com/\">paleo\u003c/a> and \u003ca href=\"https://www.ruled.me/guide-keto-diet/\">keto\u003c/a> meal kit delivery services to thrive. For as obsessed with food as Bay Area dwellers are, they seem to be equally fixated on making sure that food is also healthy.\u003c/p>\n\u003cp>But like any good foodie paradise, there are plenty of options for even the healthiest eaters to deviate, to have a little cheat meal. Whether you're fully dedicated to the \u003ca href=\"https://whole30.com/\">Whole30\u003c/a> or doing a \u003ca href=\"http://sanfranciscocrossfit.com/2017/04/25/sfcf-spring-leaning-challenge/\">\"spring leaning\"\u003c/a> challenge at your gym, we say there's nothing wrong with giving yourself a break every once in a while. And, really, if you're going to cheat, you might as well make it a good one. Below are some of our favorite places to indulge a bit. We tried to cover the range of cheat-eating moods--do you want booze? How about dessert? Or something savory? Hopefully one of these dishes will quell that craving and leave you ready to get back on track.\u003c/p>\n\u003cfigure id=\"attachment_128183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128183\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg\" alt=\"The Fried Chicken Burrito comes with tortilla chips.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken Burrito comes with tortilla chips. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fried Chicken Burrito / \u003ca href=\"http://www.wesburgernmore.com/\">WesBurger ‘N’ More\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/WesBurger+n'+More/@37.7611234,-122.4196414,15z/data=!4m5!3m4!1s0x0:0x2e4935cd732bfa42!8m2!3d37.7611234!4d-122.4196414\">2240 Mission Street, San Francisco CA 94110\u003c/a>\u003c/p>\n\u003cp>There’s something magical when two types of comfort foods decide to come together to be as one. Enter the \u003cstrong>Fried Chicken Burrito\u003c/strong> from WesBurger ‘N’ More.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stuffed into its flour tortilla is pieces of crispy fried chicken (of course), pinto beans, corn salad, crema, salsa, and cheese. Never again will you need to choose between getting a burrito or fried chicken while exploring the Mission, because with every bite of this, you'll get both.\u003c/p>\n\u003cfigure id=\"attachment_128184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg\" alt=\"The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You'll find this Fried Chicken Burrito (don't worry, there's also a fried tofu sandwich for vegetarians or for those who would prefer to cheat in a non-burrito format) under the \"'N More\" section of the menu, but you can truly find a non-diet friendly meal under their \"Burger\" section which includes a peanut butter and jelly with onion rings sandwich; and under the \"Chicken\" section, which includes even more fried chicken.\u003c/p>\n\u003cp>Not to be missed is their super crunchy Tater Tots, which can come naked, but if you're really in the mood, their Deluxe Tots come with queso, caramelized onions, bulgogi bacon, and a special house sauce.\u003c/p>\n\u003cfigure id=\"attachment_128185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg\" alt=\"The original Tator Tots with a side of ketchup.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original Tator Tots with a side of ketchup. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of sauces, no matter what you order, make sure you take a gander at the bottles of sauce waiting near the water station. There's tons of ketchup, but their table sauce is not to be missed. As the sauce says, it's great to bring back to your table to douse everything with.\u003c/p>\n\u003cp>[contextly_sidebar id=\"H6hYPDD61mpiUyZ5mZeMxMmtGS066UDN\"]\u003c/p>\n\u003cp>If you're looking for a night cap for your cheat meal, nestled right beside WesBurger is their bar, The Den. Super snug for some intimate drinking, The Den has a rotating menu of drinks, including collaborations with the neighboring Mission Chinese as well as other eateries in the city.\u003c/p>\n\u003cp>For late night binges, WesBurger is perfect as they serve food until 3am on Friday and Saturday nights.\u003c/p>\n\u003cfigure id=\"attachment_128165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg\" alt=\"The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Banana Special / \u003ca href=\"http://www.fentonscreamery.com/index.php\">Fenton’s Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Fentons+Creamery/@37.8279412,-122.252388,17z/data=!3m1!4b1!4m5!3m4!1s0x80857df6c43cdebb:0x91f2ea4405beec30!8m2!3d37.827937!4d-122.250194\">4226 Piedmont Ave, Oakland, CA 94611\u003c/a>\u003c/p>\n\u003cp>Fenton's Creamery, opened in 1894, is a Bay Area institution and a beloved landmark for tourists, transplants, and natives alike. Fenton's is so popular that it even made an appearance in \u003ca href=\"https://www.youtube.com/watch?v=ZBqyTOn1KXU\">Pixar's \u003cem>Up\u003c/em>\u003c/a>, as many of the nearby animation studio's employees frequented Fenton's.\u003c/p>\n\u003cp>Famed for its Black and Tan Sundae, there's another show-stopping sundae at Fenton's: \u003cstrong>The Banana Special\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Banana-Special.jpg\" alt=\"The Banana Special\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even for the biggest ice cream fans, the Banana Special at Fenton's is not for solo eating thrill-seekers (and probably not great for the lactose intolerant).\u003c/p>\n\u003cp>The Banana Special comes of course with a ripe banana, and then piled sky high with three gigantic scoops of your classic vanilla, chocolate, and strawberry ice creams. Each scoop is drizzled with pineapple, strawberry, and chocolate sauce and topped with a cloud of whipped cream, a sprinkling of almonds, and a single maraschino cherry. Think of the Banana Special like your traditional banana split, three or four-fold.\u003c/p>\n\u003cp>And if you’re looking for an equally delicious sundae for a good cause, every month, Fenton’s offers a special sundae that benefits a local non-profit. For the month of May, you can enjoy Myrtle’s Creation, which is an Oreo cookie sundae with hot fudge and whipped cream. Myrtle’s Creation benefits Oakland Public Library and is available until the end of May.\u003c/p>\n\u003cp>If sticking to the Banana Special, we do recommend bringing a small party with you to tackle the Banana Special, but if your stomach can stomach all that ice cream alone, you might be able to snag yourself a seat a lot quicker at the bar, when the restaurant gets busy for their lunch and dinner rushes.\u003c/p>\n\u003cfigure id=\"attachment_128181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128181\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg\" alt=\"All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tacro / \u003ca href=\"http://vivelatarte.com/\">Vive La Tarte\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Vive+la+tarte/@37.7955745,-122.3955148,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066e61f5d7b:0x14505dd82e05e9fb!8m2!3d37.7955703!4d-122.3933208\">One, Ferry Building, San Francisco Bay Trail #50, San Francisco, CA 94111\u003c/a>\u003c/p>\n\u003cp>Hybrid foods are nothing new, with creations like \u003ca href=\"https://dominiqueansel.com/\">Dominque Ansel’s Cronut\u003c/a> or \u003ca href=\"http://mrholmesbakehouse.com/\">Mr. Holmes Bakehouse’s Cruffin\u003c/a>.\u003c/p>\n\u003cp>However, Vive La Tarte departs from the pastry route and takes a crack at a savory item with their new \u003cstrong>Tacro\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128180\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg\" alt=\"Adding a squirt of lime with the Chicken and Avocado Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding a squirt of lime with the Chicken and Avocado Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's what it sounds like: a taco and croissant hybrid! Instead of a traditional taco shell, the filling is cradled by a buttery, flaky croissant that's been specially baked into the shape of a taco shell (Vive La Tarte hasn't revealed how they get the shape so taco-like). The bakery offers three different fillings for their Tacros: pulled pork and pineapple, chicken and avocado, and vegetarian-friendly Jackfruit barbecue. Every single tacro is topped with pickled greens, fresh mango, and comes with house green and red salsas.\u003c/p>\n\u003cfigure id=\"attachment_128182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128182\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg\" alt=\"Pouring the house red salsa on the Pulled Pork and Pineapple Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pouring the house red salsa on the Pulled Pork and Pineapple Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128179\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg\" alt=\"A close up of the Jackfruit BBQ Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A close up of the Jackfruit BBQ Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you happen to be gluten-free or simply don't want to eat so many carbs for your cheat meal (although the croissant, even on its own is very delicious), the Tacro comes as a protein bowl as well for a one-dollar upcharge.\u003c/p>\n\u003cp>[contextly_sidebar id=\"3z1ijfORhvKkuafovtan9XNIpYYUXeKK\"]\u003c/p>\n\u003cp>The Tacro is only sold at Vive La Tarte's location inside of the San Francisco Ferry Building, located outside right next to Gott's Roadside. Although this location opens at 8am, the Tacro is sold starting at 11am until they're sold out--which given the lunch rushes at the Ferry Building, can happen quite often.\u003c/p>\n\u003cfigure id=\"attachment_128170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg\" alt=\"Los Angeles Style Short Ribs.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Los Angeles Style Short Ribs. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All You Can Eat Korean Barbecue / \u003ca href=\"http://gogitime.com/\">Gogi Time\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gogi+Time/@37.8155272,-122.269815,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ab0f1348a9:0x4923b85dffacff92!8m2!3d37.815523!4d-122.267621\">2600 Telegraph Ave, Oakland, CA 94612\u003c/a>\u003c/p>\n\u003cp>For those who are have hard time making decisions, or who simply want a more extreme cheat meal, try venturing to Gogi Time in Oakland.\u003c/p>\n\u003cp>Gogi Time offers not just one, but two types of \u003cstrong>All You Can Eat menus\u003c/strong>, one for Chinese Hot Pot, and another for its more popular \u003cstrong>Korean Barbecue\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Fried-Mandu2.jpg\" alt=\"Fried Mandu.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Mandu. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From the Korean Barbecue menu, expect your standard fare of marinated and non-marinated meats like bulgogi and pork belly as well as an assortment of seafood and vegetables. Along with that, you can order an unlimited amount from their long list of appetizers, side dishes, as well as their different wrappers and toppings for your barbecue. To keep the pacing and rhythm of the feasting under control, you're asked to choose a certain number of items per round of ordering until you've filled your belly (and maybe unbuttoned the first button of your pants). Each meal also comes with a mini probiotic drink that accompanies the bill--an attempt to stop the meat sweats from coming on.\u003c/p>\n\u003cfigure id=\"attachment_128166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg\" alt=\"Bulgogi topped with green onions. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi topped with green onions. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg\" alt=\"Lettuce wrap with bulgogi and garlic.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lettuce wrap with bulgogi and garlic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mondays through Fridays from opening to 4pm, you can get the All You Can Eat menu for less than $20 per person and about $27 after 4pm and on weekends. If you arrive with an entourage of at least five, and you're all feeling hungry, you can also add the All You Can Eat Chinese Hot Pot menu to your table for $20 a head.\u003c/p>\n\u003cp>While Gogi Time does take reservations, the restaurant is quite large, but if you're coming after work hours or on the weekends, expect a bit of a wait.\u003c/p>\n\u003cfigure id=\"attachment_128174\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128174\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg\" alt=\"All three variations of the Bloody Mary, with a Hail Mary in the works.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three variations of the Bloody Mary, with a Hail Mary in the works. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The “Hail Mary” Bloody Mary / \u003ca href=\"http://www.thesaratogasf.com/\">The Saratoga\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/The+Saratoga/@37.7872163,-122.4203424,17z/data=!3m1!4b1!4m5!3m4!1s0x80858093f90ca63f:0x6f7d0f20fcee6e8a!8m2!3d37.7872121!4d-122.4181484\">1000 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cp>If booze is on your cheat meal spectrum, the \u003cstrong>“Hail Mary” Bloody Mary\u003c/strong> is for you.\u003c/p>\n\u003cp>How is a Bloody Mary a cheat \"meal\" you ask? Well, when you order the Hail Mary at the Saratoga AKA a Bloody Mary with “the works,” it comes fully loaded with the following: a large fried pickle, a hulking piece of fried chicken, a skewer of pickled quail eggs (pickled in turmeric and beet juice), a strip of crispy bacon, a string of jalapeno poppers, a set of poached shrimp, and some house-made beef jerky.\u003c/p>\n\u003cfigure id=\"attachment_128172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg\" alt=\"A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somehow, all of that fits inside your cocktail glass and act as very tasty stirrers for your very spicy Bloody Mary. The Classic Bloody Mary comes with vodka, tomato, worcester, tabasco, dill, pickled green beans, and celery salt. However, if you're not into tomato, there's two other variations--one with gin and carrot and another with mezcal and tomatillo. All three variations can come with the works. All three are also destined to be Instagram darlings.\u003c/p>\n\u003cfigure id=\"attachment_128176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128176\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg\" alt=\"The finished Hail Mary with the two other Bloody Mary flavors.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Hail Mary with the two other Bloody Mary flavors. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who crave more for a cheat brunch than a drink and meal all in one, the Jenga Tots--large logs of fried potatoes with lox, cream cheese, and capers--are highly recommended.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Currently, weekend brunch is only on Sundays, but the Saratoga will also begin slinging brunch on Saturdays come June.\u003c/p>\n\n","blocks":[],"excerpt":"For as health-and-fitness-minded as the Bay Area is, there are still plenty of ways to treat yourself to something that’s a bit decadent--because there’s nothing wrong with a cheat meal (or day) here and there.","status":"publish","parent":0,"modified":1546648734,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":1949},"headData":{"title":"Guide: 5 Bay Area Dishes to Indulge in for Your Cheat Days | KQED","description":"For as health-and-fitness-minded as the Bay Area is, there are still plenty of ways to treat yourself to something that’s a bit decadent--because there’s nothing wrong with a cheat meal (or day) here and there.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"128077 https://ww2.kqed.org/bayareabites/?p=128077","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/23/guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days/","disqusTitle":"Guide: 5 Bay Area Dishes to Indulge in for Your Cheat Days","path":"/bayareabites/128077/guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>For as health-and-fitness-minded as the Bay Area is, there are still plenty of ways to treat yourself to something that’s a bit decadent--because there’s nothing wrong with a cheat meal (or day) here and there.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is obviously a great place to eat, boasting an impressive \u003ca href=\"https://sf.eater.com/maps/san-francisco-bay-area-michelin-restaurants-stars-2018\">55 restaurants with Michelin star ratings\u003c/a>. The Bay Area is also a great place to workout, boasting an ever growing list of gyms and fostering an equally impressive repertoire of fitness trends. From national chains to boutique studios, to \u003ca href=\"https://www.crossfit.com/\">CrossFit\u003c/a> and \u003ca href=\"https://www.orangetheoryfitness.com/\">Orangetheory\u003c/a>, to even \u003ca href=\"https://goatyoga.net/\">goat yoga\u003c/a> classes--the Bay is a perfect place for enthusiastic eaters to also burn off everything they ingest so that they can do it all over again.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nFor a city as fitness obsessed as the Bay Area, there's something about this place that also gives rise to nutrition trends. The clientele here have allowed cold-pressed juice shops, vegan eateries, and \u003ca href=\"https://thepaleodiet.com/\">paleo\u003c/a> and \u003ca href=\"https://www.ruled.me/guide-keto-diet/\">keto\u003c/a> meal kit delivery services to thrive. For as obsessed with food as Bay Area dwellers are, they seem to be equally fixated on making sure that food is also healthy.\u003c/p>\n\u003cp>But like any good foodie paradise, there are plenty of options for even the healthiest eaters to deviate, to have a little cheat meal. Whether you're fully dedicated to the \u003ca href=\"https://whole30.com/\">Whole30\u003c/a> or doing a \u003ca href=\"http://sanfranciscocrossfit.com/2017/04/25/sfcf-spring-leaning-challenge/\">\"spring leaning\"\u003c/a> challenge at your gym, we say there's nothing wrong with giving yourself a break every once in a while. And, really, if you're going to cheat, you might as well make it a good one. Below are some of our favorite places to indulge a bit. We tried to cover the range of cheat-eating moods--do you want booze? How about dessert? Or something savory? Hopefully one of these dishes will quell that craving and leave you ready to get back on track.\u003c/p>\n\u003cfigure id=\"attachment_128183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128183\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg\" alt=\"The Fried Chicken Burrito comes with tortilla chips.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken Burrito comes with tortilla chips. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fried Chicken Burrito / \u003ca href=\"http://www.wesburgernmore.com/\">WesBurger ‘N’ More\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/WesBurger+n'+More/@37.7611234,-122.4196414,15z/data=!4m5!3m4!1s0x0:0x2e4935cd732bfa42!8m2!3d37.7611234!4d-122.4196414\">2240 Mission Street, San Francisco CA 94110\u003c/a>\u003c/p>\n\u003cp>There’s something magical when two types of comfort foods decide to come together to be as one. Enter the \u003cstrong>Fried Chicken Burrito\u003c/strong> from WesBurger ‘N’ More.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stuffed into its flour tortilla is pieces of crispy fried chicken (of course), pinto beans, corn salad, crema, salsa, and cheese. Never again will you need to choose between getting a burrito or fried chicken while exploring the Mission, because with every bite of this, you'll get both.\u003c/p>\n\u003cfigure id=\"attachment_128184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg\" alt=\"The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You'll find this Fried Chicken Burrito (don't worry, there's also a fried tofu sandwich for vegetarians or for those who would prefer to cheat in a non-burrito format) under the \"'N More\" section of the menu, but you can truly find a non-diet friendly meal under their \"Burger\" section which includes a peanut butter and jelly with onion rings sandwich; and under the \"Chicken\" section, which includes even more fried chicken.\u003c/p>\n\u003cp>Not to be missed is their super crunchy Tater Tots, which can come naked, but if you're really in the mood, their Deluxe Tots come with queso, caramelized onions, bulgogi bacon, and a special house sauce.\u003c/p>\n\u003cfigure id=\"attachment_128185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg\" alt=\"The original Tator Tots with a side of ketchup.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original Tator Tots with a side of ketchup. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of sauces, no matter what you order, make sure you take a gander at the bottles of sauce waiting near the water station. There's tons of ketchup, but their table sauce is not to be missed. As the sauce says, it's great to bring back to your table to douse everything with.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If you're looking for a night cap for your cheat meal, nestled right beside WesBurger is their bar, The Den. Super snug for some intimate drinking, The Den has a rotating menu of drinks, including collaborations with the neighboring Mission Chinese as well as other eateries in the city.\u003c/p>\n\u003cp>For late night binges, WesBurger is perfect as they serve food until 3am on Friday and Saturday nights.\u003c/p>\n\u003cfigure id=\"attachment_128165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg\" alt=\"The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Banana Special / \u003ca href=\"http://www.fentonscreamery.com/index.php\">Fenton’s Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Fentons+Creamery/@37.8279412,-122.252388,17z/data=!3m1!4b1!4m5!3m4!1s0x80857df6c43cdebb:0x91f2ea4405beec30!8m2!3d37.827937!4d-122.250194\">4226 Piedmont Ave, Oakland, CA 94611\u003c/a>\u003c/p>\n\u003cp>Fenton's Creamery, opened in 1894, is a Bay Area institution and a beloved landmark for tourists, transplants, and natives alike. Fenton's is so popular that it even made an appearance in \u003ca href=\"https://www.youtube.com/watch?v=ZBqyTOn1KXU\">Pixar's \u003cem>Up\u003c/em>\u003c/a>, as many of the nearby animation studio's employees frequented Fenton's.\u003c/p>\n\u003cp>Famed for its Black and Tan Sundae, there's another show-stopping sundae at Fenton's: \u003cstrong>The Banana Special\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Banana-Special.jpg\" alt=\"The Banana Special\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even for the biggest ice cream fans, the Banana Special at Fenton's is not for solo eating thrill-seekers (and probably not great for the lactose intolerant).\u003c/p>\n\u003cp>The Banana Special comes of course with a ripe banana, and then piled sky high with three gigantic scoops of your classic vanilla, chocolate, and strawberry ice creams. Each scoop is drizzled with pineapple, strawberry, and chocolate sauce and topped with a cloud of whipped cream, a sprinkling of almonds, and a single maraschino cherry. Think of the Banana Special like your traditional banana split, three or four-fold.\u003c/p>\n\u003cp>And if you’re looking for an equally delicious sundae for a good cause, every month, Fenton’s offers a special sundae that benefits a local non-profit. For the month of May, you can enjoy Myrtle’s Creation, which is an Oreo cookie sundae with hot fudge and whipped cream. Myrtle’s Creation benefits Oakland Public Library and is available until the end of May.\u003c/p>\n\u003cp>If sticking to the Banana Special, we do recommend bringing a small party with you to tackle the Banana Special, but if your stomach can stomach all that ice cream alone, you might be able to snag yourself a seat a lot quicker at the bar, when the restaurant gets busy for their lunch and dinner rushes.\u003c/p>\n\u003cfigure id=\"attachment_128181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128181\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg\" alt=\"All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tacro / \u003ca href=\"http://vivelatarte.com/\">Vive La Tarte\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Vive+la+tarte/@37.7955745,-122.3955148,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066e61f5d7b:0x14505dd82e05e9fb!8m2!3d37.7955703!4d-122.3933208\">One, Ferry Building, San Francisco Bay Trail #50, San Francisco, CA 94111\u003c/a>\u003c/p>\n\u003cp>Hybrid foods are nothing new, with creations like \u003ca href=\"https://dominiqueansel.com/\">Dominque Ansel’s Cronut\u003c/a> or \u003ca href=\"http://mrholmesbakehouse.com/\">Mr. Holmes Bakehouse’s Cruffin\u003c/a>.\u003c/p>\n\u003cp>However, Vive La Tarte departs from the pastry route and takes a crack at a savory item with their new \u003cstrong>Tacro\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128180\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg\" alt=\"Adding a squirt of lime with the Chicken and Avocado Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding a squirt of lime with the Chicken and Avocado Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's what it sounds like: a taco and croissant hybrid! Instead of a traditional taco shell, the filling is cradled by a buttery, flaky croissant that's been specially baked into the shape of a taco shell (Vive La Tarte hasn't revealed how they get the shape so taco-like). The bakery offers three different fillings for their Tacros: pulled pork and pineapple, chicken and avocado, and vegetarian-friendly Jackfruit barbecue. Every single tacro is topped with pickled greens, fresh mango, and comes with house green and red salsas.\u003c/p>\n\u003cfigure id=\"attachment_128182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128182\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg\" alt=\"Pouring the house red salsa on the Pulled Pork and Pineapple Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pouring the house red salsa on the Pulled Pork and Pineapple Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128179\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg\" alt=\"A close up of the Jackfruit BBQ Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A close up of the Jackfruit BBQ Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you happen to be gluten-free or simply don't want to eat so many carbs for your cheat meal (although the croissant, even on its own is very delicious), the Tacro comes as a protein bowl as well for a one-dollar upcharge.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The Tacro is only sold at Vive La Tarte's location inside of the San Francisco Ferry Building, located outside right next to Gott's Roadside. Although this location opens at 8am, the Tacro is sold starting at 11am until they're sold out--which given the lunch rushes at the Ferry Building, can happen quite often.\u003c/p>\n\u003cfigure id=\"attachment_128170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg\" alt=\"Los Angeles Style Short Ribs.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Los Angeles Style Short Ribs. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All You Can Eat Korean Barbecue / \u003ca href=\"http://gogitime.com/\">Gogi Time\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gogi+Time/@37.8155272,-122.269815,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ab0f1348a9:0x4923b85dffacff92!8m2!3d37.815523!4d-122.267621\">2600 Telegraph Ave, Oakland, CA 94612\u003c/a>\u003c/p>\n\u003cp>For those who are have hard time making decisions, or who simply want a more extreme cheat meal, try venturing to Gogi Time in Oakland.\u003c/p>\n\u003cp>Gogi Time offers not just one, but two types of \u003cstrong>All You Can Eat menus\u003c/strong>, one for Chinese Hot Pot, and another for its more popular \u003cstrong>Korean Barbecue\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Fried-Mandu2.jpg\" alt=\"Fried Mandu.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Mandu. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From the Korean Barbecue menu, expect your standard fare of marinated and non-marinated meats like bulgogi and pork belly as well as an assortment of seafood and vegetables. Along with that, you can order an unlimited amount from their long list of appetizers, side dishes, as well as their different wrappers and toppings for your barbecue. To keep the pacing and rhythm of the feasting under control, you're asked to choose a certain number of items per round of ordering until you've filled your belly (and maybe unbuttoned the first button of your pants). Each meal also comes with a mini probiotic drink that accompanies the bill--an attempt to stop the meat sweats from coming on.\u003c/p>\n\u003cfigure id=\"attachment_128166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg\" alt=\"Bulgogi topped with green onions. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi topped with green onions. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg\" alt=\"Lettuce wrap with bulgogi and garlic.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lettuce wrap with bulgogi and garlic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mondays through Fridays from opening to 4pm, you can get the All You Can Eat menu for less than $20 per person and about $27 after 4pm and on weekends. If you arrive with an entourage of at least five, and you're all feeling hungry, you can also add the All You Can Eat Chinese Hot Pot menu to your table for $20 a head.\u003c/p>\n\u003cp>While Gogi Time does take reservations, the restaurant is quite large, but if you're coming after work hours or on the weekends, expect a bit of a wait.\u003c/p>\n\u003cfigure id=\"attachment_128174\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128174\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg\" alt=\"All three variations of the Bloody Mary, with a Hail Mary in the works.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three variations of the Bloody Mary, with a Hail Mary in the works. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The “Hail Mary” Bloody Mary / \u003ca href=\"http://www.thesaratogasf.com/\">The Saratoga\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/The+Saratoga/@37.7872163,-122.4203424,17z/data=!3m1!4b1!4m5!3m4!1s0x80858093f90ca63f:0x6f7d0f20fcee6e8a!8m2!3d37.7872121!4d-122.4181484\">1000 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cp>If booze is on your cheat meal spectrum, the \u003cstrong>“Hail Mary” Bloody Mary\u003c/strong> is for you.\u003c/p>\n\u003cp>How is a Bloody Mary a cheat \"meal\" you ask? Well, when you order the Hail Mary at the Saratoga AKA a Bloody Mary with “the works,” it comes fully loaded with the following: a large fried pickle, a hulking piece of fried chicken, a skewer of pickled quail eggs (pickled in turmeric and beet juice), a strip of crispy bacon, a string of jalapeno poppers, a set of poached shrimp, and some house-made beef jerky.\u003c/p>\n\u003cfigure id=\"attachment_128172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg\" alt=\"A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somehow, all of that fits inside your cocktail glass and act as very tasty stirrers for your very spicy Bloody Mary. The Classic Bloody Mary comes with vodka, tomato, worcester, tabasco, dill, pickled green beans, and celery salt. However, if you're not into tomato, there's two other variations--one with gin and carrot and another with mezcal and tomatillo. All three variations can come with the works. All three are also destined to be Instagram darlings.\u003c/p>\n\u003cfigure id=\"attachment_128176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128176\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg\" alt=\"The finished Hail Mary with the two other Bloody Mary flavors.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Hail Mary with the two other Bloody Mary flavors. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who crave more for a cheat brunch than a drink and meal all in one, the Jenga Tots--large logs of fried potatoes with lox, cream cheese, and capers--are highly recommended.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Currently, weekend brunch is only on Sundays, but the Saratoga will also begin slinging brunch on Saturdays come June.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128077/guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days","authors":["11494"],"categories":["bayareabites_11028","bayareabites_13746","bayareabites_1807"],"tags":["bayareabites_4123","bayareabites_760","bayareabites_16163","bayareabites_10647","bayareabites_330","bayareabites_312","bayareabites_16162","bayareabites_14857","bayareabites_16164"],"featImg":"bayareabites_128177","label":"bayareabites"},"bayareabites_115880":{"type":"posts","id":"bayareabites_115880","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115880","score":null,"sort":[1489532335000]},"guestAuthors":[],"slug":"daol-tofu-reinvigorates-temescals-korean-bbq-scene-in-oakland","title":"Daol Tofu Reinvigorates Temescal's Korean BBQ Scene in Oakland","publishDate":1489532335,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>There’s a new standout Korean restaurant in the strip of Telegraph Avenue in Oakland’s Temescal neighborhood that’s an unofficial Koreatown, given that it’s home to the majority of tofu houses and barbecue joints in the East Bay. \u003c/p>\n\u003cp>Daol Tofu has opened in the former Casserole House space, with a large menu of traditional tofu dishes, bulgogi, and soups. And it may well become a destination for its banchan, the little side dishes, many of them pickled, served before a typical Korean meal.\u003c/p>\n\u003cfigure id=\"attachment_115922\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan.jpg\" alt=\"Daol Tofu banchan\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu banchan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Daol Tofu there are 12 in all, and they come with free refills. Yelpers bemoan the fact that the complimentary scallion pancake of Casserole House days is gone, but I’ll take pickled baby anchovies, sweet fish cake, spicy yams and seaweed with daikon in infinite quantity any day of the week. There’s also pickled daikon, steamed broccoli and carrots, a fascinating potato salad with crisp apple, japchae, chili-marinated daikon, cucumber pickles, and kimchi, of course. Each item in the glorious display is delicious in its own right, but the kimchi, anchovy-laden and bathed in sweet-spicy chilis, was exceptional, as was the aforementioned potato salad. And even if you’re too full to ask for refills, if you get a to-go box for any part of your meal, the chef will top up your banchan as well.\u003c/p>\n\u003cfigure id=\"attachment_115920\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/sunny3.jpg\" alt=\"Sunny, the owner of Daol Tofu\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sunny, the owner of Daol Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The generosity of the kitchen extends to the gracious service, which is unhurried, though efficient. We were served by the owner of this three-week-old restaurant, who identified herself only as “Sunny” and answered our questions about the menu. While she gave us the specific information we asked for, she kept telling us that “everything is great” and, based on our lunch, she’s likely right. We ordered the soft tofu soup with pork and kimchi, into which Sunny cracked a raw egg, which cooked slowly, thickening and enriching the chili-infused broth. The star of the bowl, though, was the soft tofu, which held its shimmering form on the spoon and was creamy on the palate. Spice levels are adjustable even for soups, and our medium was what I would call a spot-on 5, with an addictive sweet burn than didn’t linger too long and was easily abated by the barley tea served alongside.\u003c/p>\n\u003cfigure id=\"attachment_115916\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/soft-tofu-egg.jpg\" alt=\"Soft tofu soup with pork, kimchi and a raw egg\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115916\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soft tofu soup with pork, kimchi and a raw egg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared a lunch version of the beef bulgogi, which arrived sizzling and steaming. The based of rice was crisped throughout the bottom of the bowl (which is traditional but many places don’t get right), topped with little stations of tender grilled beef, seaweed with sesame seeds, a fried egg, shredded lettuce, and pickles of mushrooms, carrots and daikon. The spicing on the beef marinade was more sweet than piquant, and went nicely with the crisp pickles. The crunchy rice made the dish.\u003c/p>\n\u003cfigure id=\"attachment_115924\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan2.jpg\" alt=\" Daol Tofu Beef Bulgogi\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu Beef Bulgogi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dining room is spacious, clean-lined and fairly dimly lit, with oddly large photos of dishes hung on the otherwise spare walls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"115927,115961,115963\"]\u003c/p>\n\u003cp>At first glance, Daol Tofu is a very promising new choice for Korean food across the gamut of traditional dishes, with excellent homemade banchan, solid barbecue, and careful attention to spice levels.\u003c/p>\n\u003cfigure id=\"attachment_115926\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg\" alt=\"Daol Tofu exterior\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/daol-tofu-oakland\" target=\"_blank\">\u003cstrong>Daol Tofu and Korean BBQ\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave.\u003cbr>\nOakland, CA 94609 [\u003ca href=\"https://goo.gl/HhVLLl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Thu, 11am-10pm; Fri-Sun, 11am-11pm\u003cbr>\nPrice Range: $-$$$ ($8-$13, lunch specials; $10-$25, dinner menu)\u003c/p>\n\n","blocks":[],"excerpt":"Daol Tofu replaces Casserole House in Temescal and offers excellent banchan, soups and barbecued meats.","status":"publish","parent":0,"modified":1493085965,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":625},"headData":{"title":"Daol Tofu Reinvigorates Temescal's Korean BBQ Scene in Oakland | KQED","description":"Daol Tofu replaces Casserole House in Temescal and offers excellent banchan, soups and barbecued meats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115880 https://ww2.kqed.org/bayareabites/?p=115880","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/14/daol-tofu-reinvigorates-temescals-korean-bbq-scene-in-oakland/","disqusTitle":"Daol Tofu Reinvigorates Temescal's Korean BBQ Scene in Oakland","path":"/bayareabites/115880/daol-tofu-reinvigorates-temescals-korean-bbq-scene-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s a new standout Korean restaurant in the strip of Telegraph Avenue in Oakland’s Temescal neighborhood that’s an unofficial Koreatown, given that it’s home to the majority of tofu houses and barbecue joints in the East Bay. \u003c/p>\n\u003cp>Daol Tofu has opened in the former Casserole House space, with a large menu of traditional tofu dishes, bulgogi, and soups. And it may well become a destination for its banchan, the little side dishes, many of them pickled, served before a typical Korean meal.\u003c/p>\n\u003cfigure id=\"attachment_115922\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan.jpg\" alt=\"Daol Tofu banchan\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu banchan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Daol Tofu there are 12 in all, and they come with free refills. Yelpers bemoan the fact that the complimentary scallion pancake of Casserole House days is gone, but I’ll take pickled baby anchovies, sweet fish cake, spicy yams and seaweed with daikon in infinite quantity any day of the week. There’s also pickled daikon, steamed broccoli and carrots, a fascinating potato salad with crisp apple, japchae, chili-marinated daikon, cucumber pickles, and kimchi, of course. Each item in the glorious display is delicious in its own right, but the kimchi, anchovy-laden and bathed in sweet-spicy chilis, was exceptional, as was the aforementioned potato salad. And even if you’re too full to ask for refills, if you get a to-go box for any part of your meal, the chef will top up your banchan as well.\u003c/p>\n\u003cfigure id=\"attachment_115920\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/sunny3.jpg\" alt=\"Sunny, the owner of Daol Tofu\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/sunny3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sunny, the owner of Daol Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The generosity of the kitchen extends to the gracious service, which is unhurried, though efficient. We were served by the owner of this three-week-old restaurant, who identified herself only as “Sunny” and answered our questions about the menu. While she gave us the specific information we asked for, she kept telling us that “everything is great” and, based on our lunch, she’s likely right. We ordered the soft tofu soup with pork and kimchi, into which Sunny cracked a raw egg, which cooked slowly, thickening and enriching the chili-infused broth. The star of the bowl, though, was the soft tofu, which held its shimmering form on the spoon and was creamy on the palate. Spice levels are adjustable even for soups, and our medium was what I would call a spot-on 5, with an addictive sweet burn than didn’t linger too long and was easily abated by the barley tea served alongside.\u003c/p>\n\u003cfigure id=\"attachment_115916\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/soft-tofu-egg.jpg\" alt=\"Soft tofu soup with pork, kimchi and a raw egg\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115916\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/soft-tofu-egg-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soft tofu soup with pork, kimchi and a raw egg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared a lunch version of the beef bulgogi, which arrived sizzling and steaming. The based of rice was crisped throughout the bottom of the bowl (which is traditional but many places don’t get right), topped with little stations of tender grilled beef, seaweed with sesame seeds, a fried egg, shredded lettuce, and pickles of mushrooms, carrots and daikon. The spicing on the beef marinade was more sweet than piquant, and went nicely with the crisp pickles. The crunchy rice made the dish.\u003c/p>\n\u003cfigure id=\"attachment_115924\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/banchan2.jpg\" alt=\" Daol Tofu Beef Bulgogi\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/banchan2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu Beef Bulgogi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dining room is spacious, clean-lined and fairly dimly lit, with oddly large photos of dishes hung on the otherwise spare walls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"115927,115961,115963","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At first glance, Daol Tofu is a very promising new choice for Korean food across the gamut of traditional dishes, with excellent homemade banchan, solid barbecue, and careful attention to spice levels.\u003c/p>\n\u003cfigure id=\"attachment_115926\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg\" alt=\"Daol Tofu exterior\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/daol-tofu-exterior-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Daol Tofu exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/daol-tofu-oakland\" target=\"_blank\">\u003cstrong>Daol Tofu and Korean BBQ\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave.\u003cbr>\nOakland, CA 94609 [\u003ca href=\"https://goo.gl/HhVLLl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Thu, 11am-10pm; Fri-Sun, 11am-11pm\u003cbr>\nPrice Range: $-$$$ ($8-$13, lunch specials; $10-$25, dinner menu)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115880/daol-tofu-reinvigorates-temescals-korean-bbq-scene-in-oakland","authors":["5575","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_15783","bayareabites_494","bayareabites_14857"],"featImg":"bayareabites_115925","label":"bayareabites"},"bayareabites_109872":{"type":"posts","id":"bayareabites_109872","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109872","score":null,"sort":[1465334853000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-cant-miss-south-bay-korean-barbecue-restaurants","title":"Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants","publishDate":1465334853,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Mom said not to play with your food, unless, of course, you’re grilling your own dinner tableside. Korean barbecue is best enjoyed among a group of friends who can help you partake in the gluttonous portions of meat, bottles of cold beer or soju, and delicious side dishes, or banchan. In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Gooyi Gooyi\u003c/h2>\n\u003cfigure id=\"attachment_109881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyi.jpg\" alt=\"The banchan selections at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gooyi Gooyi\u003c/strong> shares a small Santa Clara shopping mall with two adult book stores and Bobby’s Liquor (a mecca for craft beer and small batch spirit enthusiasts), but the small restaurant is a can’t-miss for fans of Korean barbecue. Popular selections here include buttery tender pieces of boneless prime short rib, salt and pepper marinated cubes of short rib, and marinated beef bulgogi which develops a heavenly sweet flavor as it caramelizes on the hot griddle. To wash it all down be sure to order the housemade lemon soju. Gooyi Gooyi stays open until 2am, making it a popular destination to feast on barbecue and drink soju late into the night.\u003c/p>\n\u003cfigure id=\"attachment_109886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg\" alt=\"Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg\" alt=\"A server cooks boneless prime short rib at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks boneless prime short rib at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg\" alt=\"Kimchi fried rice at Gooyi Gooyi\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kimchi fried rice at Gooyi Gooyi \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg\" alt=\"Marinated beef bulgogi at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef bulgogi at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiTables.jpg\" alt=\"Diners inside Gooyi Gooyi in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Gooyi Gooyi in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gooyi-gooyi-santa-clara\" target=\"_blank\">\u003cstrong>Gooyi Gooyi\u003c/strong>\u003c/a>\u003cbr>\n2331 El Camino Real. [\u003ca href=\"https://goo.gl/JGGUFY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 615-9292\u003cbr>\nHours: Mon-Sat 5pm-2am; Sun 5pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Goo-Yi-Goo-Yi/118824201465851\" target=\"_blank\">Goo Yi Goo Yi\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Chungdam\u003c/h2>\n\u003cfigure id=\"attachment_109875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDam.jpg\" alt=\"The banchan selections at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chungdam\u003c/strong> serves Korean barbecue in a modern and sophisticated environment, making it a popular destination for celebrations. The non-marinated boneless short rib as well as the marinated boneless short rib is a great option for first time visitors. The non-marinated short rib pieces practically melt in your mouth and are great to enjoy the natural flavor of the high quality meat at Chungdam. The marinated pieces become deliciously sweet and sticky as they cook over the hot grill. A glass of cold, crisp Cass Fresh beer is the perfect companion for the sweet and spicy pork bulgogi.\u003c/p>\n\u003cfigure id=\"attachment_109878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamGrill.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg\" alt=\"Marinated beef short rib on on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef short rib on on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamTables.jpg\" alt=\"The interior of Chungdam in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Chungdam in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chungdamsv.com/\" target=\"_blank\">\u003cstrong>Chungdam\u003c/strong>\u003c/a>\u003cbr>\n3180 El Camino Real [\u003ca href=\"https://goo.gl/GZlcin\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1208\u003cbr>\nHours: Mon-Sat 11am-2:30pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChungdamSV\" target=\"_blank\">Chungdam\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChungdamSV\" target=\"_blank\">@ChungdamSV\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Han Sung Charcoal Barbecue\u003c/h2>\n\u003cfigure id=\"attachment_109889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungGalbi.jpg\" alt=\"Short ribs cooking on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Short ribs cooking on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A sweet smoke lightly lingers in the dining room at \u003cstrong>Han Sung\u003c/strong> as hot charcoal grills cook tableside. The use of the charcoal grill gives this Korean barbecue restaurant a unique flair and adds a touch of smoky flavor to the grilled meats. The thinly sliced beef bulgogi has the perfect touch of sweetness, the charcoal smoke giving the meat an extra touch of savory flavor. The spicy pork bulgogi is prepared in the kitchen but arrives at your table piping hot with sweet, charred tips.\u003c/p>\n\u003cfigure id=\"attachment_109890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungRibs.jpg\" alt=\"A server cooks short ribs on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks short ribs on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungTables.jpg\" alt=\"Diners inside Han Sung in Santa Clara.\" width=\"1920\" height=\"1234\" class=\"size-full wp-image-109892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-400x257.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1440x926.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-960x617.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Han Sung in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/han-sung-bbq-santa-clara-2\" target=\"_blank\">\u003cstrong>Han Sung Charcoal Barbecue\u003c/strong>\u003c/a>\u003cbr>\n2644 El Camino Real [\u003ca href=\"https://goo.gl/g2BeWA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-7799\u003cbr>\nHours: Mon-Sat 10:30am-12am; Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HanSungBBQ/?fref=ts\" target=\"_blank\">Han Sung BBQ\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Jang Su Jang\u003c/h2>\n\u003cfigure id=\"attachment_109893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJang.jpg\" alt=\"The banchan selections at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jang Su Jang\u003c/strong> is regularly recognized by both the Michelin Guide and Zagat for their refined Korean barbecue. Two locations in Santa Clara and Milpitas are wildly popular, so be prepared for a decent wait to get your table. Attentive servers prepare your barbecue at your table and keep your banchan well stocked. The marinated short ribs have a light marinade and are buttery tender, while the pork belly is best when left of the griddle to crisp around the edges.\u003c/p>\n\u003cfigure id=\"attachment_109894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangGrill.jpg\" alt=\"Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangPork.jpg\" alt=\"Pork belly cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangTables.jpg\" alt=\"Inside Jang Su Jang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Jang Su Jang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jangsujang.com/santa-clara/\" target=\"_blank\">\u003cstrong>Jang Su Jang\u003c/strong>\u003c/a>\u003cbr>\n3561 El Camino Real #10 [\u003ca href=\"https://goo.gl/CcbS1U\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1212\u003cbr>\nHours: Mon-Sun 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Jang-Su-Jang-123066107742593/?fref=ts\" target=\"_blank\">Jang Su Jang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>To Bang\u003c/h2>\n\u003cfigure id=\"attachment_109898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangGrill.jpg\" alt=\"The banchan selections and thinly sliced beef cooking on the grill at To Bang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections and thinly sliced beef cooking on the grill at To Bang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a neighborhood shopping center in Santa Clara, \u003cstrong>To Bang\u003c/strong> serves Korean barbecue in gluttonous portions with their popular family style combination dinners. With the combination dinner, guests can enjoy a full spread of thinly sliced beef, pork belly, kimchi stew, seafood pancake, steamed eggs, as well as all-you-can-eat banchan. Dinner combinations also include the option to add beer or soju for the table. To Bang was \u003ca href=\"http://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\">recently featured\u003c/a> on this season of “Check, Please! Bay Area.”\u003c/p>\n\u003cfigure id=\"attachment_109899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangMeat.jpg\" alt=\"Cooked thinly sliced beef and pork belly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooked thinly sliced beef and pork belly. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBang.jpg\" alt=\"Diners inside To Bang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside To Bang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.tobangkoreanbbq.com/\" target=\"_blank\">\u003cstrong>To Bang\u003c/strong>\u003c/a>\u003cbr>\n1052 Kiely Blvd. [\u003ca href=\"https://goo.gl/AZ0tMc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 615-7540\u003cbr>\nHours: Mon-Fri 5:30-11pm; Sat-Sun 4:30-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tobang/111373188896943?fref=ts\" target=\"_blank\">ToBang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area.","status":"publish","parent":0,"modified":1466032731,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1004},"headData":{"title":"Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants | KQED","description":"In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109872 http://ww2.kqed.org/bayareabites/?p=109872","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/07/bay-area-bites-guide-to-5-cant-miss-south-bay-korean-barbecue-restaurants/","disqusTitle":"Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/109872/bay-area-bites-guide-to-5-cant-miss-south-bay-korean-barbecue-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mom said not to play with your food, unless, of course, you’re grilling your own dinner tableside. Korean barbecue is best enjoyed among a group of friends who can help you partake in the gluttonous portions of meat, bottles of cold beer or soju, and delicious side dishes, or banchan. In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Gooyi Gooyi\u003c/h2>\n\u003cfigure id=\"attachment_109881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyi.jpg\" alt=\"The banchan selections at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gooyi Gooyi\u003c/strong> shares a small Santa Clara shopping mall with two adult book stores and Bobby’s Liquor (a mecca for craft beer and small batch spirit enthusiasts), but the small restaurant is a can’t-miss for fans of Korean barbecue. Popular selections here include buttery tender pieces of boneless prime short rib, salt and pepper marinated cubes of short rib, and marinated beef bulgogi which develops a heavenly sweet flavor as it caramelizes on the hot griddle. To wash it all down be sure to order the housemade lemon soju. Gooyi Gooyi stays open until 2am, making it a popular destination to feast on barbecue and drink soju late into the night.\u003c/p>\n\u003cfigure id=\"attachment_109886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg\" alt=\"Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg\" alt=\"A server cooks boneless prime short rib at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks boneless prime short rib at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg\" alt=\"Kimchi fried rice at Gooyi Gooyi\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kimchi fried rice at Gooyi Gooyi \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg\" alt=\"Marinated beef bulgogi at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef bulgogi at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiTables.jpg\" alt=\"Diners inside Gooyi Gooyi in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Gooyi Gooyi in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gooyi-gooyi-santa-clara\" target=\"_blank\">\u003cstrong>Gooyi Gooyi\u003c/strong>\u003c/a>\u003cbr>\n2331 El Camino Real. [\u003ca href=\"https://goo.gl/JGGUFY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 615-9292\u003cbr>\nHours: Mon-Sat 5pm-2am; Sun 5pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Goo-Yi-Goo-Yi/118824201465851\" target=\"_blank\">Goo Yi Goo Yi\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Chungdam\u003c/h2>\n\u003cfigure id=\"attachment_109875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDam.jpg\" alt=\"The banchan selections at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chungdam\u003c/strong> serves Korean barbecue in a modern and sophisticated environment, making it a popular destination for celebrations. The non-marinated boneless short rib as well as the marinated boneless short rib is a great option for first time visitors. The non-marinated short rib pieces practically melt in your mouth and are great to enjoy the natural flavor of the high quality meat at Chungdam. The marinated pieces become deliciously sweet and sticky as they cook over the hot grill. A glass of cold, crisp Cass Fresh beer is the perfect companion for the sweet and spicy pork bulgogi.\u003c/p>\n\u003cfigure id=\"attachment_109878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamGrill.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg\" alt=\"Marinated beef short rib on on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef short rib on on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamTables.jpg\" alt=\"The interior of Chungdam in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Chungdam in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chungdamsv.com/\" target=\"_blank\">\u003cstrong>Chungdam\u003c/strong>\u003c/a>\u003cbr>\n3180 El Camino Real [\u003ca href=\"https://goo.gl/GZlcin\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1208\u003cbr>\nHours: Mon-Sat 11am-2:30pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChungdamSV\" target=\"_blank\">Chungdam\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChungdamSV\" target=\"_blank\">@ChungdamSV\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Han Sung Charcoal Barbecue\u003c/h2>\n\u003cfigure id=\"attachment_109889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungGalbi.jpg\" alt=\"Short ribs cooking on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Short ribs cooking on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A sweet smoke lightly lingers in the dining room at \u003cstrong>Han Sung\u003c/strong> as hot charcoal grills cook tableside. The use of the charcoal grill gives this Korean barbecue restaurant a unique flair and adds a touch of smoky flavor to the grilled meats. The thinly sliced beef bulgogi has the perfect touch of sweetness, the charcoal smoke giving the meat an extra touch of savory flavor. The spicy pork bulgogi is prepared in the kitchen but arrives at your table piping hot with sweet, charred tips.\u003c/p>\n\u003cfigure id=\"attachment_109890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungRibs.jpg\" alt=\"A server cooks short ribs on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks short ribs on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungTables.jpg\" alt=\"Diners inside Han Sung in Santa Clara.\" width=\"1920\" height=\"1234\" class=\"size-full wp-image-109892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-400x257.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1440x926.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-960x617.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Han Sung in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/han-sung-bbq-santa-clara-2\" target=\"_blank\">\u003cstrong>Han Sung Charcoal Barbecue\u003c/strong>\u003c/a>\u003cbr>\n2644 El Camino Real [\u003ca href=\"https://goo.gl/g2BeWA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-7799\u003cbr>\nHours: Mon-Sat 10:30am-12am; Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HanSungBBQ/?fref=ts\" target=\"_blank\">Han Sung BBQ\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Jang Su Jang\u003c/h2>\n\u003cfigure id=\"attachment_109893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJang.jpg\" alt=\"The banchan selections at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jang Su Jang\u003c/strong> is regularly recognized by both the Michelin Guide and Zagat for their refined Korean barbecue. Two locations in Santa Clara and Milpitas are wildly popular, so be prepared for a decent wait to get your table. Attentive servers prepare your barbecue at your table and keep your banchan well stocked. The marinated short ribs have a light marinade and are buttery tender, while the pork belly is best when left of the griddle to crisp around the edges.\u003c/p>\n\u003cfigure id=\"attachment_109894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangGrill.jpg\" alt=\"Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangPork.jpg\" alt=\"Pork belly cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangTables.jpg\" alt=\"Inside Jang Su Jang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Jang Su Jang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jangsujang.com/santa-clara/\" target=\"_blank\">\u003cstrong>Jang Su Jang\u003c/strong>\u003c/a>\u003cbr>\n3561 El Camino Real #10 [\u003ca href=\"https://goo.gl/CcbS1U\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1212\u003cbr>\nHours: Mon-Sun 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Jang-Su-Jang-123066107742593/?fref=ts\" target=\"_blank\">Jang Su Jang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>To Bang\u003c/h2>\n\u003cfigure id=\"attachment_109898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangGrill.jpg\" alt=\"The banchan selections and thinly sliced beef cooking on the grill at To Bang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections and thinly sliced beef cooking on the grill at To Bang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a neighborhood shopping center in Santa Clara, \u003cstrong>To Bang\u003c/strong> serves Korean barbecue in gluttonous portions with their popular family style combination dinners. With the combination dinner, guests can enjoy a full spread of thinly sliced beef, pork belly, kimchi stew, seafood pancake, steamed eggs, as well as all-you-can-eat banchan. Dinner combinations also include the option to add beer or soju for the table. To Bang was \u003ca href=\"http://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\">recently featured\u003c/a> on this season of “Check, Please! Bay Area.”\u003c/p>\n\u003cfigure id=\"attachment_109899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangMeat.jpg\" alt=\"Cooked thinly sliced beef and pork belly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooked thinly sliced beef and pork belly. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBang.jpg\" alt=\"Diners inside To Bang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside To Bang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.tobangkoreanbbq.com/\" target=\"_blank\">\u003cstrong>To Bang\u003c/strong>\u003c/a>\u003cbr>\n1052 Kiely Blvd. [\u003ca href=\"https://goo.gl/AZ0tMc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 615-7540\u003cbr>\nHours: Mon-Fri 5:30-11pm; Sat-Sun 4:30-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tobang/111373188896943?fref=ts\" target=\"_blank\">ToBang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109872/bay-area-bites-guide-to-5-cant-miss-south-bay-korean-barbecue-restaurants","authors":["5580"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_91"],"tags":["bayareabites_494","bayareabites_14857","bayareabites_12468","bayareabites_15490"],"featImg":"bayareabites_109898","label":"source_bayareabites_109872"},"bayareabites_100334":{"type":"posts","id":"bayareabites_100334","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100334","score":null,"sort":[1442642666000]},"guestAuthors":[],"slug":"heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival","title":"Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival","publishDate":1442642666,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend for $8 or less. ","status":"publish","parent":0,"modified":1520883388,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1470},"headData":{"title":"Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival | KQED","description":"We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend for $8 or less. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"100334 http://ww2.kqed.org/bayareabites/?p=100334","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/","disqusTitle":"Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival","path":"/bayareabites/100334/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100334/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival","authors":["2100","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_13306","bayareabites_1653","bayareabites_8770","bayareabites_50","bayareabites_95","bayareabites_10028","bayareabites_1875","bayareabites_366","bayareabites_10","bayareabites_181"],"tags":["bayareabites_14855","bayareabites_14854","bayareabites_14860","bayareabites_14851","bayareabites_14861","bayareabites_2642","bayareabites_744","bayareabites_14847","bayareabites_14859","bayareabites_14853","bayareabites_14849","bayareabites_14850","bayareabites_14857","bayareabites_12468","bayareabites_14852","bayareabites_14858","bayareabites_9146","bayareabites_14856","bayareabites_1871","bayareabites_14848"],"featImg":"bayareabites_100961","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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